But cauliflower? Not so much. Cauliflower certainly isn’t my favorite ingredient in the kitchen. It’s typically just kind of meh whenever I have it, and it’s definitely not the first vegetable I reach for when I go to add some veggie goodness to my dinners.

Unless, that is, if it’s treated in the right way.

And friends, these cauliflower steaks are so the right way.

Have you heard of a cauliflower steak before? It’s pretty cool! It’s basically a big ol’ slab of cauliflower roasted until tender and crispy on the outside. It’s a pretty awesome way to eat cauliflower if I do say so myself.

Plus, I went with the purple variety which makes this whole eating cauliflower experience so much more fun.

We’ll roast it in a suuuper hot oven so that it caramelizes and gets all delicious. We just season it with a bit of oil (I used avocado), salt, pepper, and granulated garlic. So easy!

And then the peanut-centric sauce. You guys love this sauce as much as we do! I’ve used it on so many recipes here in the past – zucchini noodles, burrito bowls, quinoa, tacos. But these cauliflower steaks really highlight its flavors. It’s made with only a few ingredients (peanut butter, ginger, garlic, Sriracha, soy sauce, honey / maple syrup, water), and it couldn’t be simpler to make. Just mix and serve!

And then the toppings! I opt for green onions, cilantro, peanuts, and cute little sesame seed sprinkles, but it’s totally up to you! Extra Sriracha, lime juice, and / or basil would be epic too!

Oh I do hope you try these cauliflower steaks! If you’re like me and cauliflower isn’t your favorite vegetable, trust me. It seriously will be after you make these.

Thai Peanut Cauliflower Steaks

From Fooduzzi
at https://www.fooduzzi.com/2017/07/thai-peanut-cauliflower-steaks/

Directions

Remove any leaves from your cauliflower, leaving the stalk in tack. Using a sharp knife, cut vertically through the middle of the stalk and through the cauliflower - your cauliflower will be in two halves. Cut the rounded edge** off of each half so that you have two flat 2" cauliflower steaks.

Rub each "steak" with oil, then season with salt, pepper, and a pinch of granulated garlic. Roast for 20 minutes, then carefully flip the steaks over and roast for another 10. You want the cut sides to be nice and caramelized and the cauliflower flesh to be nice and tender.

SAUCE: Add peanut butter, garlic, ginger, soy sauce, Sriracha, and honey into a medium bowl. Slowly add some hot water to thin, and mix to combine. You'll want the sauce pourable, but not overly watery. Use your judgement here. Taste, and adjust as needed. Set aside.

SERVE: Carefully put one of your cauliflower steaks on a plate. Liberally cover with peanut sauce*** and garnish with desired toppings.

Additional Notes

*As you can tell by the photos, I used purple cauliflower! I <3 it so much because of its color, but it tastes exactly the same as the white stuff. Choose whichever color cauliflower you'd like!
**Don't throw away those extra florets - roast them separately for about 20 minutes at 400.
***You'll likely have leftover sauce, but it's really good on everything. I linked a few recipes I <3 it with in the post!
Cauliflower steak cooking method from my photography idol, Broma Bakery!

Unlike you, cauliflower is probably a once every other week item. We like it because you can roast the whole thing, steak it out like you did here, or add it to stir fry. That sauce looks nom nom and I am gonna have to try this recipe!

Just finished the last bite of this recipe and it’s literally one of the best things I’ve had. As my husband said “recipes like this make me not want to eat out.” Two for two on your blog (we’re also obsessed with the zucchini cheesy roll ups). Having had to go dairy and soy free lately your blog is a welcome treat! Also recipe alterations: didn’t have fresh ginger so used 1 tsp powdered. Didn’t have sriracha so used red pepper flakes to taste. Didn’t have green onions so used some chopped red onion. I also used coconut aminos and some salt instead of soy sauce.

I’m glad! I also experimented with your cashew ricotta (with lots of basil) on pizza topped with fresh tomatoes and carmelized red onions. I thought it was good and my husband thought it was great but think it needs an extra “kick”. Any ideas? (Sorry this is off topic from the above recipe so maybe should have posted elsewhere on the site)

1. More herbs! Oregano, thyme, rosemary would all be awesome.
2. Make sure you’re add enough salt. Cheese is super salty, so to really mimic that flavor, I find that salt is the most important ingredient when making this recipe.
3. Nutritional yeast! It’ll give your ricotta a bit more of a cheesy flavor :)

Let me know if you try any of these! Happy to help you troubleshoot further too!